Mike is not a fussy eater when it comes to most things, but there is one thing that he will not eat and that is shrimp. The bad thing is that I love the stuff. He has been traveling for work of late, so I have been making a few shrimp dishes for our son Adam (who loves shrimp too) and myself.
Until lately I had never really cooked with raw shrimp, so it has been a fun new experience. Last week when Mike was traveling I took a bag out of the freezer and started looking for a shrimp dish to make. I wanted make pasta with the shrimp, since it is something I have never made before.
When I found the Italian shrimp pasta recipe it sounded perfect. I actually made half of a recipe since the recipe suggested that it was 4 servings. Adam and I loved it. It actually made more than 2 servings, but Adam took the rest for lunch the next day, so it worked out perfect. If you like spaghetti and you like shrimp you will love this dish.
Italian Shrimp and Pasta (Source: adapted from tasteofhome.com)
1 garlic clove, minced
2 tablespoon olive oil
1 can (14 1/2 ounce diced tomatoes, undrained
1/4 cup chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
Salt to taste
3/4 pound of uncooked shrimp, peeled and deveined
2 servings uncooked angel hair pasta
In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano, pepper, and salt. Bring to a boil over medium heat. Reduce heat; simmer uncovered for 15 minutes.
Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5 to 6 minutes or until shrimp turns pink. Drain pasta; toss with shrimp mixture and serve.